Go the whole hock
A meaty, beany broth with a good chunk of bread: it’s a winter winner.
This winter just won’t budge. A steadying broth is in order; a bit of garlicky bone broth, if you will. I’m not in the least bit paleo – being a major carb enthusiast – but something has to be said about anything with a bit of bone in it. And a pork hock can go a very long way.
I make this sort of thing a lot over the winter months, sometimes adding a bit of sliced chilli for kick; some roughly chopped broccolini or silverbeet, a few tablespoons of buckwheat. Otherwise, all that’s needed is a bit of decent bread to mop up what’s left at the bottom of the bowl. Rustic as.
PORK, BEANS AND PARSLEY
Prep time: 15 mins / Cook time: 1 hour Serves: 4
1 bacon hock, approx 1kg in weight
1 onion, peeled and finely sliced
4 cloves garlic, peeled and finely sliced
Several bay leaves
½ cup dry white wine
1.5 litres good chicken or vegetable stock
2 x 400g tins of butter beans, drained and well washed Salt and black pepper
Large handful of flat leaf parsley, roughly chopped 1 lemon Preheat the oven to 200C. Pop the hock on a lined roasting tray and roast for about 30 minutes. Remove and set aside to cool.
In the meantime, in a large flameproof casserole pot or saucepan over a moderate heat, add about two tablespoons of olive oil and let it warm up before adding the onion and garlic. Saute gently for about 7-8 minutes until soft and translucent. Add the bay leaves and the white wine and let it bubble up and reduce down. Shred the meat off the cooled hock and add to the mixture, along with the bacon bone, rind, stock and beans. Allow to come up to the boil, then reduce the heat and simmer for about 30 minutes. Taste and season, before taking off the heat and stirring in the parsley, zest from the lemon and a squeeze of juice to taste. Serve immediately.